Recipe: Wayne Good | Images: Ashlee DeCaires
Serves 6
2 tbsp seasoned flour
6 boneless duck breasts
2 tbsp olive oil
6 tbsp fig balsamic vinegar
3 tbsp fig jam
400ml red wine
2 oranges, juice and zest
1 small onion, finely chopped
2 cloves garlic, diced
salt and pepper to taste
cream (optional)
Preheat your oven to 200°C.
Heat a frypan and add a little oil.
Make 3 cuts on the skin side of the duck breasts to just below the skin. Dust with the seasoned flour and place skin side into the hot pan and cook until brown.
Turn and place into the oven for about 5 minutes. (Duck breast should be served quite rare. If this doesn’t appeal, leave in the oven for a few minutes longer.) Remove from the oven, cover with foil and set aside to keep warm.
Drain all but about 1 tbsp of the fat in your pan and place the pan onto your hob.
Add the onion and sauté until clear, then add the garlic and cook for a further 2 minutes.
Add the vinegar, jam, orange juice and zest, and wine. Reduce by half.
Finally add a good splash of cream and further reduce the sauce. The sauce should be the consistency of thickened cream. Check the seasoning.
Place the duck breasts onto a serving platter and pour over the sauce. Serve immediately.
(I would serve this with potatoes cooked in duck fat and beans sautéed with garlic and butter).
